Jan’s lentil patties

This is a version of Pete’s mother-in-laws infamous lentil patties. The first time they met one another, Jan made fruit salad with marshmellows in it. How things have changed!! This recipe is extremely loved in the family, we hope you enjoy it too!!

INGREDIENTS:

– 350g of a combination of pumpkin and sweet potato

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– 1 medium capsicum, cut into 8

– 2 large carrots, cut into 1/4s

– 1 medium brown onion, sliced

– 3 large cloves of garlic

– 250g green beans, cut into 1/4s

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– 1 and a 1/2 cans of organic lentils, thoroughly rinsed.

– 100g pine nuts

– 1 bunch of corriander, stalks included

– 3 T peanut butter

– 15 g tamari or coconut amino sauce

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– spelt flour, to coat

– extra virgin olive oil, to fry

METHOD:

1. In thermomix, blend on high speed pumkin and sweet potato until fine. Steam at 100 degrees for five minutes. Blend again until mashed.
2. Add capsicum, carrot, onion and garlic and blend on medium speed until rice size. Add beans and then steam at 100 degrees for five minutes.
3. Add lentils, pine nutes, corriander, peanut butter and tamari and blend on low speed until combined.
4. Allow the mixture to cool for as long as you can afford (0 – 60 minutes)
5. Coat heaped tablespoon mixtures in spelt flour. Fry in medium pan on medium heat, the patties – pressed to be 1cm thick – for about 3 minutes on either side or until brown.
6. Serve with shredded raw cabbage and lettuce.